Chicken Masala is a beloved Indian dish known for its rich, aromatic spices and tender chicken cooked in a flavorful masala gravy. Whether you’re a beginner or a seasoned cook, making chicken masala at home is easier than you think. This guide will walk you through a straightforward recipe and tips to create a delicious chicken masala that pairs perfectly with rice, roti, or naan.
Ingredients You’ll Need
– Chicken: 500 grams to 1 kg, cut into pieces (bone-in or boneless)
– Oil: 2-3 tablespoons (vegetable or mustard oil works well)
– Whole spices: cloves, cinnamon stick, cardamoms, bay leaf (optional but recommended)
– Onions: 2 large, thinly sliced or finely chopped
– Tomatoes: 2 large, pureed or finely chopped
– Green chilies: 1-2, slit (adjust to taste)
– Ginger garlic paste: 2 tablespoons
– Spices:
– Red chili powder: 1 tablespoon (adjust for heat)
– Coriander powder: 2 tablespoons
– Turmeric powder: 1 teaspoon
– Garam masala powder: 2 teaspoons
– Cumin powder: 1 teaspoon (optional)
– Salt: to taste
– Fresh coriander leaves: for garnish
– Optional: coconut milk or cream for a richer gravy
Step-by-Step Instructions to Make Chicken Masala
1. Prepare the Masala Base
Heat oil in a heavy-bottomed pan over medium heat. Add whole spices like cloves, cinnamon, cardamoms, and bay leaf. Let them splutter carefully to release their aroma.
Next, add the sliced onions and green chilies. Sauté until the onions turn golden brown, about 8-10 minutes. This step is crucial as it builds the flavor foundation.
Add the ginger garlic paste and sauté for another minute until the raw smell disappears.
2. Cook the Tomato Masala
Pour in the tomato puree or chopped tomatoes. Add salt, red chili powder, coriander powder, turmeric, and garam masala. Cook this mixture on medium heat until the oil starts separating from the masala and it becomes aromatic—about 5-7 minutes.
3. Add the Chicken
Add the chicken pieces to the masala and mix well, coating them with the spices. Sauté on medium-high heat for 4-5 minutes to sear the chicken slightly.
4. Simmer and Cook
Reduce the heat to low, cover the pan, and let the chicken cook in its own juices for about 15-20 minutes. Stir occasionally to prevent sticking. If you prefer a gravy version, add ½ cup hot water or coconut milk before covering and cooking.
5. Final Touches
Once the chicken is tender and cooked through (internal temperature should reach 165°F or the meat pulls away easily), check seasoning and adjust salt or garam masala as needed.
For extra richness, stir in 2-3 tablespoons of heavy cream or whipping cream. Garnish generously with fresh coriander leaves.
Tips for Perfect Chicken Masala
– Marinate the chicken: For deeper flavor, marinate chicken with yogurt, turmeric, and chili powder for 30 minutes before cooking.
– Use fresh spices: Freshly ground spices make a big difference in aroma and taste.
– Control the heat: Adjust green chilies and red chili powder to your spice preference.
– Cook onions slowly: Golden brown onions add sweetness and depth to the masala.
– Gravy or semi-dry: Add water or coconut milk for a gravy version, or skip it for a thicker, semi-dry masala.
Serving Suggestions
Chicken Masala is incredibly versatile. Serve it hot with:
– Steamed basmati rice or jeera rice
– Indian breads like naan, chapati, or paratha
– Sliced onions and lemon wedges on the side to add freshness
Chicken Masala is a comforting, flavorful dish that brings the warmth of Indian spices right to your kitchen. With simple ingredients and easy steps, you can create a restaurant-quality meal that your family and friends will love. Enjoy the cooking journey and the delicious results!